I’m a little behind in getting this up. My laptop is out of commission, and I’m having to share time on my desktop with my kids and husband. And, paying bills has been more important than getting a blog post written.

Anyway, a few weeks back, I got the 25 pound bag of carrots that was an extra from Bountiful Baskets. Well, I actually got 2 bags, but 1 bag went to my friend’s horses, which they loved for a treat. But, no horses at my house, so I had to figure out what to do with all of mine. First, I filled 2 1-gallon size zipper bags with the whole carrots to go in the fridge. They should last in there for a while. Then, I washed, peeled, and cut 5 carrots into snack sized sticks.

After this I had about half the bag left, so I used my mandolin slicer to julienne cut the carrots. I then blanched them (3 minutes in boiling water, drain, 3 minutes in ice water, drain), and measured them in to 2 cup portions. I used a FoodSaver roll to make bags to fit the 2 cups. They were still fairly moist, so I put the open bags in the freezer first, then vacuum sealed the bags after the carrots had mostly frozen.

So, now I have 7 2-cup bags of julienne cut carrots to use for soups or stews in my freezer!